Adam23 Posted December 14, 2011 Posted December 14, 2011 'DonRocks said: Well, there's always that upcoming Jewish deli in South Dupont that Barry Kos ... oops, damned internet connection ... As mentioned here about a year ago, Barry Koslow is opening a Deli in Dupont next to Madhatter's. It is a partnership between him and Roadside Food Projects. The food will be kosher-style, but not kosher. Look for pastrami, corned beef, etc. all made in house. I've had the product a few times - it is excellent. Should be a good addition to Dupont.
New Foodie Posted December 14, 2011 Posted December 14, 2011 Any idea on the timeline? My office is literally 20 feet from that space (maybe less?). I wasn't too disappointed that the burger place slated for the space fell through since there are at least 3 other burger options very close by. A deli sounds great. ETA the link to a Washingtonian article. Slated for next summer.
DonRocks Posted December 14, 2011 Posted December 14, 2011 As mentioned here about a year ago, Barry Koslow is opening a Deli in Dupont next to Madhatter's. It is a partnership between him and Roadside Food Projects. The food will be kosher-style, but not kosher. Look for pastrami, corned beef, etc. all made in house. I've had the product a few times - it is excellent. Should be a good addition to Dupont. I sit on more stories than a window washer.
Adam23 Posted December 15, 2011 Author Posted December 15, 2011 (edited) Any idea on the timeline? Spring/summer 2012. They are in the process of getting the permits and everything now. -- All the little things I do as moderator that go unnoticed ... Edited December 15, 2011 by DonRocks
DonRocks Posted May 18, 2012 Posted May 18, 2012 DGS Delicatessen now has a website, a Facebook Page, and a Twitter account. e-trin, n., <a portmanteau of "electronic trinity"> - a website, Facebook page, and Twitter account. The term is used commonly in the field of internet commerce. Coined by DonRocks! on May 18, 2012, 2:55 PM. I just sent Barry Koslow a message that said, "You owe me a doo-dad jiggle."
weinoo Posted May 20, 2012 Posted May 20, 2012 They appear to be "friends" with a number of the "delis" in NY putting out good product. Mile End and David's Brisket House are both on their list. Time will tell.
zoramargolis Posted May 20, 2012 Posted May 20, 2012 While you are waiting, Jamie Stachowski's pastrami is EXCELLENT and well-priced at $11.99 a pound. 28th and P.
Adam23 Posted November 12, 2012 Author Posted November 12, 2012 Yes, stopped in today to take a look. Takeout starts in a week or so. Dinner, next few days. Serving lunch only at the moment. Haven't had a chance to stop by for a sandwich, but menu looks good and the sandwiches coming out look good as well.
turbogrrl Posted November 16, 2012 Posted November 16, 2012 Went to DGS tonight, had a good time. There is a cosy bar in the back of the restaurant, where we had a chance to start in on drinks before a table came available. (They also take reservations, and will take your number and text you when a table is available if you choose to wander off while waiting to be seated.) We started off with matzo ball soup and the lamb + lentil knish. This was a personal failure for me on both counts because both of them came garnished with dill, which I completely forgot to ask about. I was able to brush it off of the knish, and enjoyed it very much. Too much of the dill had steeped in the soup, so I have to take nick's word that it was tasty. For the mains, nick had the pastrami sandwich, and I had a half order of the kreplach. Also, Latkes with apple preserves. Win! none of these had dill. I think my favorite part of my dish was the roasted tomato, but it was all very tasty. I think Nick has been convinced to wander over to dupont for more pastrami. The latkes were ok, but I ended up eating most of the apple preserves. And then, because I really didn't have lunch, we had to try *two* desserts. The winner here was clearly the bread "pudding" (nick described it as very soft chocolate chip cookie)... but while the doughnuts probably would have been happier with some coffee to dip them in, they were *perfect* for dredging the pudding dish. And yes, we ended up spending a little bit more than even we did at Taan last night. But we also had a cocktail, starter, main, 1/2 side, and dessert each. This is a very pleasant addition to south dupont.
brian robinson Posted November 16, 2012 Posted November 16, 2012 DGS will be open both lunch and dinner Friday, and dinner only on Saturday and Sunday this weekend
KeithA Posted November 19, 2012 Posted November 19, 2012 Went to DGS on Friday for lunch and had a rather nice time. First time I ever made a reservation for a deli and got a confirmation call - so it was clear before we arrived they are aiming for a more upscale restaurant feel, than your typical deli. The food was mostly good with a few items needing improvement. Started with the pickle plate, which looks very pretty with a wide variety of pickled goodies (eggs, half-sour and dill spears, mushrooms, fennel, and turnips). It looked better than it tasted - the more unusual options - fennel and mushrooms were the best, the actual pickles were kind of weak flavored. But my personal preference is for well-done and these half-sours tasted more like 1/4 sour. Later on the sandwiches came with "half"-sours, it would have been nice if they asked if we wanted the more-done 3/4 dills. Next, matzo ball soup - very good, traditional soup - the ball will either make everyone happy or pissed - it wasn't super fluffy and wasn't super hard. Somewhere in between, maybe more to the soft side. I liked it. However, it wasn't very different than a Jewish homecook would make. The knish is definitely not traditional. Not exactly sure why it was even a knish except maybe the shape. A small round cylinder of dough filled with lots of lentils, some sweetness and maybe merguez sausage (I didn't taste it despite what the menu said). It is served on top of two sauces - one I guess is the "raisin mustard" but looked and tasted like apple butter. Don't get me wrong, this sauce went well with the dish for some added sweetness.to the earthy lentils. The other sauce was yellow and seemed to be like hollandaise, but maybe it was more mustardy. Hard to place when mixed with the other stronger flavors on the plate. Overall, this dish was our party of 2's least favorite. It was a nice try, but the flavor wasn't great. We shared the pastrami and white fish sandwiches. The pastrami was REALLY GOOD! It is moist, but not overly fatty, thick cut with lots of good meaty, lightly spicy flavor. Reminded me of the style at LA's Langer's deli. The sandwich wasn't huge by any means, but it was a good portion. I will definitely be coming back for the pastrami. Nothing fancy hear just really good deli meat on good rye with mustard. The white fish was gussied up a bit. Unlike the menu that says served on challah, ours was served on the montreal bagel which was chewy and good, less like a spongy bread than typical run of the mill bagels. The white fish itself was good, not great - the fish salad flavor was somewhat muted - but I did like the non-traditional addition of the tomato jam that paired well with the fish. I don't know why our fish was on the bagel, but I'd probably order it that way again. I've heard good things about the eggplant reuben. I'll have to try that next time.
mtureck Posted November 19, 2012 Posted November 19, 2012 Yup, the main thing to note is that this is a restaurant serving deli-style food, not a deli. Normally whenever I try a deli for the fist time, I order a pastrami sandwich ($13), a potato knish ($8) and a Dr. Brown's soda ($3). But as you can see, that would have set me back close to $30 for lunch after tax and tip, so I stuck to just the pastrami and soda. I wasn't happy with the pastrami at all. I found it cut way too thick, was far too fatty, and lacked flavor. I'm normally fond of fatty pastrami, but on this sandwich the fat was too chewy and thick...not particularly appetizing. They make everything in-house, so maybe they're still working out consistency..which could help explain the big difference between Keith's reaction and mine. The sandwich was served with only a thin pickle wedge, and I completely agree with Keith's take on them. I love full sour deli pickles, so the "1/4 sour" really didn't do it for me. So, that was still almost $20 for a small lunch..even if the pastrami was excellent, (and I'll try it again in a few weeks), I'd have a hard time justifying it. BTW, they're not doing take out yet, but they say it's coming soon.
collije Posted November 19, 2012 Posted November 19, 2012 Stopped by mid-evening Friday night to checkout the back bar & peruse the menu. Nice friendly service from Raquel (sp?), formerly from Central and Medium Rare I believe. Not a huge selection of liquors (no Makers Mark) but enough for her to go off-menu -- I had a tasty sazerac. Since I'll do dinner eventually with a friend, I had only the Matzo Ball soup. Like KeithA noted, very good & very traditional (I personally liked the ball's semi-firmness. sliced fine with a spoon). The bar area is tiny, maybe sits about 8 with the walkpath (to either the back entrance or restaurant front) I can see folks having to do a lot of 'excuse me', that happened late Friday when a large crew came. I semi-wonder if they'll make enough $ back there, but fingers crossed for them. Good 1st impression.
darkstar965 Posted November 20, 2012 Posted November 20, 2012 Made it here tonight for a first visit for dinner. We were four. Like so many, I've been pining for a quality jewish deli for a long time. Since the hype on DGS started early this year, I've been hoping this might fit the bill though have been nervous about the modernization of the concept. HEADLINE No, it's not a jewish deli so much as a nicer (more expensive) restaurant serving deli food and drinks. But the food is good, it's not overpriced and they deserve to succeed. VENUE Right next to Luna Cafe south of Dupont Circle, the look and feel of the place are every bit the same as many of the newer, trendy eateries that have opened up in DC in recent years. Hostess stand at entry with a staircase just behind them to the upper floor. The "deli counter" is largely shielded to the right but, sure enough, behind it, guys are doing good things with pickles, knishes, pastrami, rye bread and the like. The venue itself could be Birch & Barley, Graffiato or Pulpo. We got a nice table at the back of the room upstairs, which again, shares little in common decor wise with any jewish deli I've ever seen. But that's entirely okay in my humble opinion. One nit. Noise doesn't usually bug me too much but the noise level upstairs was loud enough to make conversation a bit challenging. I haven't read any TS first bite of DGS yet but I'd bet the farm he has or will comment on this if he goes for dinner. SERVICE Brian Zipin (fomerly of Medium Rare in Cleveland Park) is GMing here. It was good to see him. Joseph was our waiter and he did a fine job, making various suggestions, offering tastes of wine to inform decisions, and ensuring we were well taken care of while also training a new hire. BEVERAGE & FOOD We thought most everything pretty good as follows: Domaine Dupueble Gamay Beaujolais 2011 ($8). They only offer five red wines by the glass. A full-bodied Italian (Leon de Castris Primativo 2009) I didn't enjoy once tasted, a Malbec (Ernesto Catena 2011) I didn't try and the Beaujolais that two of us ordered which was fruit forward and easy to drink, enjoy and pair with most of the menu. Pickle Plate ($5). This came with four cucumber spears, radish, fennel, carrots, a hard egg and fennel. All house pickled. All good. Reasonably priced as a starter if you like pickled anything as I do. Matzo Ball Soup ($7). I didn't think it over-dilled but does have some dill in it. It's a more refined, simple preparation with a medium consistency single matzo ball. Fine. I'd even order it again. But I still think the Matzo Ball Soup at Wagshals is way better than this and best I've yet found in DC. Chopped Liver ($8). Red Onion Marmalade, Gribenes, Double Baked Rye. All four of us loved this. Great flavor. Ample portion and nice preparation with some red onion. Everyone raved. Maybe the best dish we had. Pickled Blue Fish ($9). Radish and Salsa Verde, Russian Rye Toast. Again a good sized portion for the money that everyone enjoyed. Served on a slice of dark pumpernickle. Kreplach ($17). Bacalao Stuffed Ravioli with Roasted Tomatoes, Garlic and Za'atar Spice. Probably the least successful of the four main dishes ordered at our table. The pasta was nice, thin with some bite. But the fish stuffing was overly salty with muted flavor. Okay but not so great. Holishkes ($18) Beef and Rye Stuffed Cabbage in a Sweet and Sour Tomato Sauce. The rye bread in this made for a strange texture but the two beef-wrapped cabbage bundles were good. Maybe a 3rd stuff cabbage would be a good idea for the price given they are small. Shishlik ($18). Grilled Fish Kabob, Fregula, Tomato and Eggplant Stew. Made with Mahi Mahi tonight, this dish was straightforward without any strong seasoning but enjoyed. The Mahi was cooked nicely. White Fish Salad ($10). Tomato Jam, Fried Capers, Butter Lettuce, Montreal Bagel. Agree with KeithA who termed this "good not great" with "muted flavor." We enjoyed it but there's definite room for improvement. Bagel and bread note just below. Bread Note: There was quite a bit of press about Mark Furstenberg dong the bread here. He isn't anymore. Rye bread was pretty good from Upper Crust. The bagels they say they're getting from somewhere in Montreal are disappointingly nothing special. Since our dining companions were from out of town, we passed on dessert to expose them to the surer thing with a couple of blocks walk to Dolcezza. BOTTOM LINE We'll go back to DGS. I worry some that they'll draw criticism for not being like a traditional Jewish deli, for charging too much with fine-dining restaurant positioning and for some of the unconventional entrees on the menus. IMHO, these criticisms aren't fair and the place should be evaluated as any place would be: value for money with emphasis on food quality. On that scale, it does pretty well and I'm guessing will improve. More attention to the dinner entrees and the matzo ball soup to dial up flavors and originality would be good. Will get back soon for a lunch to try the knish and sandwiches.
turbogrrl Posted November 24, 2012 Posted November 24, 2012 (note re: dill: I wasn't trying to say the soup was over-dilled— I just happen to be horribly allergic to dill. It's really kind of a tragedy, since dill is so *tasty*.)
zoramargolis Posted November 24, 2012 Posted November 24, 2012 (note re: dill: I wasn't trying to say the soup was over-dilled— I just happen to be horribly allergic to dill. It's really kind of a tragedy, since dill is so *tasty*.) Oh, the mysterious ways of food allergies. I'm curious, are you also allergic to fennel, which is in the same family as dill?
The Hersch Posted November 24, 2012 Posted November 24, 2012 I've never heard of a dill allergy, although I fully sympathize with dill aversion. I read something a year or two ago by someone who had spent some months in Russia, and the author said, more or less, that after a few days it was like "I surrender! Please! Please! No more dill!" because the Russians seem to put it in everything, and I can imagine that would become very wearying. To me, though, as a non-Jew, dill is what makes chicken soup Jewish. As a boy I had a sort of surrogate Jewish mother (the mother of one of my best friends), and her delicious chicken soup was redolent of dill.
zoramargolis Posted November 25, 2012 Posted November 25, 2012 Well there was quite a bit of dill on several of the dishes, but that was fine with me. Everything we ordered was terrific. And I loved the Middle Eastern flavors interwoven within the Ashkenazic classic dishes. We started with a pickle plate, a knish and a bowl of beet borscht in the middle of the table for the four of us. Wow. The hot borscht was pureed to a silky texture, with amazingly deep beet flavor--a big dollop of sour cream in the center of the bowl and a sprinkling of dill surrounding it. Made with a totally vegetable broth ("beet stock" said the waiter, who checked in the kitchen). The knish was a flaky pastry filled with lentils and merguez sausage, surrounded by a smooth, light saffron-colored sauce and a fig puree, with a garnish of fresh dill and mint. And the pickle plate, with mushrooms, spicy cuke and green tomato, and a wedge of hardboiled egg and turnips that had been pickled in beet juice and vinegar. K. said the pickled turnips were ubiquitous in Beirut. She ordered flanken, her b.f. had a reuben sandwich, J. had a pastrami sandwich, and I had a corned beef sandwich, and we ordered a side of fries for the table. J. likes Katz's pastrami sandwiches better--fattier and softer, but I completely disagree. Both pastrami and corned beef were tender, but not at all mushy, as steamed deli meats typically are. This meat was griddled after it was sliced, so that while it was easy to chew, there was still a bit of tooth to it and crisped edges, and the bread was chewy, not soft. The pastrami had distinct smoke flavor and the corned beef wasn't fatty. (I ended up taking half of my sandwich home for tomorrow.) The flanken short rib was meaty and tender in a way that indicated long slow braising, with a thick reduced sauce, sweetened by the dried figs that had been cooked with the meat. The fries were fresh cut, hot and crisp with a sprinkling of za'atar and a pot of yogurt-based dipping sauce. Our four hands kept reaching for them and we debated getting a second order, but decided that would be too greedy. Of the two desserts we ordered, the favorite was the warm bread pudding with salted caramel ice cream, that yielded up a hidden pocket of bittersweet chocolate (my guess is Valrhona) in the center. The Hungarian donuts were deemed "a little bit boring" by comparison, simply sprinkled with powdered sugar and toasted almonds. I didn't taste them, but K. thought that they should be filled with something chocolate (I suggested Fox's U-Bet ganache), or served with a fruit coulis. K. who is now waiting tables in an upscale new restaurant in Chapel Hill, provided a running commentary on the waitstaff, and said that she was very impressed with the quality of the service, especially given that the place is so new. Brian Zipin was omnipresent, and has clearly done a great job training the young staff. Everything we ordered deserves an A with the exception of the teigelach dessert, which gets a B+. My feeling is that when this place gets the reviews it deserves, it will be impossible to get a table like we did, walking in without a res on Saturday night at 8, and waiting for 15 minutes in the bar until we were seated. It's going to be very, very busy.
DonRocks Posted November 25, 2012 Posted November 25, 2012 I can't find the hours of this place?! Move your cursor over "Open Seven Days."
Lori Gardner Posted November 26, 2012 Posted November 26, 2012 I had dinner at DGS last night. My favorite dish was the kasha varnishkas. My grandmother used to make this dish- but not like this. I appreciate the reinvented version which incorporates Middle Eastern accents and a lot more flavor. The Reuben was good, although I wished I had ordered a straight up pastrami sandwich so I could appreciate the flavor of the meat a bit more. I liked the fries, but a sprinkle more Zatar would have made them even better. The babka bread pudding with cinnamon ice cream is a perfect ending to the meal- another nice twist on a standard Jewish dish. And it's plenty big to share. I'm eager for another visit- some of the salads sound great. Who can resist tongue or gribenes on a salad? Not me!
sheldman Posted November 27, 2012 Posted November 27, 2012 Our dinner tonight was lovely all around. The staff was friendly, helpful and knowledgeable. The pickle plate (which is always in flux, I am told, but ours had cucumbers, fennel, turnips, tomato, egg) was nice. Brussels sprouts and borscht (not together, separately) were both really good - and, as to both, it is great for my vegetarian loved ones to have a restaurant where the vegetable dishes are made out of vegetables, without extraneous pork bits or even chicken stock. And the whitefish salad on bagel with tomato jam and capers was really awesomely delicious. Plus, celery soda - and actual packs of wooden matches with the restaurant logo. All fairly priced. Great dinner. [Editing the next day to add this: I realize on reflection and discussion that this restaurant is risky in a sense - that is, there are a large number of people who have firm beliefs (often well-founded) about what this sort of food "should" be - either because they have grandparents who cooked similar dishes with similar or identical names, or because they grew up going to "Jewish" restaurants and delis in NY, Montreal, etc. So there is immense room for delight and/or disappointment based on expectations and experience. I can't speak to that, because my Hungarian Jewish grandmother in Alabama was not much of a cook; her idea of demonstrating her heritage through cooking was to put paprika on the frozen tater tots before baking. Approaching it as a restaurant, rather than as a deli-type restaurant, allowed me to experience it as a really nice mid-priced friendly place with very good food.]
SeanMike Posted December 2, 2012 Posted December 2, 2012 So I spent last night there...literally all night, I was the first one in there and I think the last one to leave with my companion for the evening. The good: the service was AMAZING. Our bartender was very friendly and helpful, completely non-plussed no matter how busy it got. The manager and other staff were also quite excellent, polite and very helpful to all sorts of issues and customers that came through during the evening. The also good: the drinks were quite excellent. The Bridgetown Apple Royale is a dangerously tasty drink. The not as good: the food, really. We got the pickle plate to start. I liked the egg a lot, and the cucumbers were good too. The rest of it wasn't as good - I couldn't identify what the white vegetable was (my date did but I've forgotten what she said it was) and the carrots (at least, we think they were carrots) were eye-watering. She got the open faced salmon pastrami and seemed to like it. I got the regular pastrami sandwich, and while the meat was tasty on its own, on the sandwich I found it overwhelmed by the rye and the mustard. It was also quite hard to bite through, making it difficult to eat without making a mess, and surprisingly small (to me) especially for $13. (A caveat on the pastrami: I am a heathen. I prefer my pastrami piled high on white bread with mayo, maybe a slice of swiss.) I would definitely go back for the bar service, and I would still like to try the chopped liver and some other things. The pickle plate, with a different combination of veggies, might be quite good, so I'd be willing to give it another shot. But I wasn't blown away like I expected to be.
giant shrimp Posted December 2, 2012 Posted December 2, 2012 My favorite dish was the kasha varnishkas. My grandmother used to make this dish- but not like this. I appreciate the reinvented version which incorporates Middle Eastern accents and a lot more flavor. Before coming here, the first and last time I tasted this dish was when I cooked it a few years ago from a Mark Bittman recipe in The New York Times that I assume was fairly traditional. I didn't enjoy this version nearly as much. The problem was partly the new interpretation, but also the execution. Absent were the soft onions in chicken fat that transport the groats and bowties in your grandmother's kitchen. In their place, the farfalle were swamped in mushrooms, and they were gritty. The fungus to pasta ratio was out of whack. I'm not sure what pronounced spicy Harissa or a hit or two of preserved lemon had to add, but salt and pepper would have been appreciated, both of which were sadly lacking. The reinvention isn't terrible, it just doesn't stand up very well to the standard recipe. Also, you can order a half portion of this, which is a good idea because the full serving is easily a big enough entree for two hearty eaters. This is especially the case if you started your meal with schmutzy fries. The potatoes themselves hold up well to an onslaught of melted Swiss cheese, sauced pastrami and sauerkraut that are made to be devoured. Like nachos, they can be perilous when starting a meal because before you know it they will have made a serious dent in your appetite. (The Yiddish "schmutzy" may mean something a little different than the German "schmutzig," which in my mind carries an unappetizing connotation; our maid in Frankfurt used the word to refer to a dirty diaper.) The pickle plate, bedecked with half of a beautiful deep pink boiled egg, is a lighter way to start out. It's hard to sustain interest long enough to finish the various pickled vegetables -- including fennel -- as good as they may be, but a brined artichoke heart creates some unexpected excitement. After so much food, I can't say I was a fair judge of the bread pudding. Its flavor and texture rely too much on melting (and delicious) salty caramel ice cream and chocolate. While good, I would not hold out for this if it meant doing without a side of expertly made latkes served with creme fraiche and apple preserves. These might have been the best thing we ate all night. We did enounter service problems, in abundance. Should the first party to be seated in the upstairs dining room be shown to the worst table, up against the glare of a serving station where a glass or two will eventually be smashed? Should the second party be shown to the second worst table, adjacent to a side door where staff mysteriously exit and reappear frequently? Instead of dirty fries, we first received regular fries, which we were told were the dirty fries we had ordered; then we were offered the option of keeping them for free. A tepid (and weak) cup of coffee had been sitting someplace too long. Other problems -- reminiscent of maneuvering out of a busy Metro station when only one escalator is available for passengers both coming and going -- swirl around the somewhat rickety staircase leading up from the first floor. It isn't wide enough for two-way traffic, and on a busy night, there are awkward bottlenecks for customers and servers carrying plates of food. One final complaint, the martinis here cost a relatively inexpensive $10, but they are as small as we found them recently at the nearby Firefly, which puts the real cost of a decent martini here at $20. I can understand why most places would be reluctant to charge that. DGS obviously needs some more time to settle in. It is offering plenty of good delicatessen food, but has a ways to go to realize its ambition of becoming a first-rate Jewish restaurant.
zoramargolis Posted December 3, 2012 Posted December 3, 2012 We didn't order the kasha when we were there. I'm curious though. Was the buckwheat toasted in chicken fat? I got the impression that this was offered as a vegetarian main, in which case, schmaltz wouldn't have been used. When I was growing up, we always had this as a side dish with pot roast or brisket, in lieu of rice or potatoes, often without the bowtie noodles. A whole huge plateful doesn't sound terribly appetizing to me. the schmutzy fries sounds like deli poutine--that wasn't on the menu last weekend when I was there. And you are correct--schmutz means dirt in Yiddish as well as in Deutsch.
giant shrimp Posted December 3, 2012 Posted December 3, 2012 We didn't order the kasha when we were there. I'm curious though. Was the buckwheat toasted in chicken fat? I got the impression that this was offered as a vegetarian main, in which case, schmaltz wouldn't have been used. When I was growing up, we always had this as a side dish with pot roast or brisket, in lieu of rice or potatoes, often without the bowtie noodles. A whole huge plateful doesn't sound terribly appetizing to me. the schmutzy fries sounds like deli poutine--that wasn't on the menu last weekend when I was there. And you are correct--schmutz means dirt in Yiddish as well as in Deutsch. This could well have been, and probably was, a vegetarian offering, though it is not billed that way on the menu and not what I expected. I don't have that many opportunities to eat chicken fat, so I really missed it in this dish, where I thought it would play a starring role. If schmaltz was used, it was hard to detect. If I were a vegetarian -- and I do lean in that direction in what I prepare at home -- this is not a place I would visit on my own. This is a place that is cultivating a growing reputation based on meat, which is what I would expect from a delicatessen. It does not yet have the ambience down, though, which requires flamboyance of a kind, but not the zaniness we encountered. Also, I think service-wise it is still suffering from opening night jitters.
Bob Wells Posted December 3, 2012 Posted December 3, 2012 The name "schmutzy fries" doesn't bother me; I enjoy "Dirty Potato Chips." "Schmutzig fries" to me meant they were dropped on the floor before being served.
sheldman Posted December 4, 2012 Posted December 4, 2012 ... If I were a vegetarian -- and I do lean in that direction in what I prepare at home -- this is not a place I would visit on my own. ... Having eaten here again (with my vegetarian kid), I will respectfully disagree with this. In my experiences so far, the vegetable sides are really notably good (and, as I mentioned above, are thankfully not burdened with trite wannabe-Benton bacon as so many restaurants' vegetables are). Tonight I had cauliflower that was delicious, by virtue of a combination of good spicing and the fearless use of high heat. Pair that with an eggplant reuben - or hell, even with a pickle plate and some fries - and a drink, and I would be happy.
goodeats Posted December 4, 2012 Posted December 4, 2012 Does anyone want to setup a luncheon or $20 Tuesday here?
zoramargolis Posted December 4, 2012 Posted December 4, 2012 The hot beet borscht is a fabulous vegetarian soup, and if served without the sour cream would be vegan. Although the sour cream makes it really wonderful.
giant shrimp Posted December 4, 2012 Posted December 4, 2012 Having eaten here again (with my vegetarian kid), I will respectfully disagree with this. In my experiences so far, the vegetable sides are really notably good (and, as I mentioned above, are thankfully not burdened with trite wannabe-Benton bacon as so many restaurants' vegetables are). Tonight I had cauliflower that was delicious, by virtue of a combination of good spicing and the fearless use of high heat. Pair that with an eggplant reuben - or hell, even with a pickle plate and some fries - and a drink, and I would be happy. The hot beet borscht is a fabulous vegetarian soup, and if served without the sour cream would be vegan. Although the sour cream makes it really wonderful. Will definitely try some of these on my next visit.
Bob Wells Posted December 4, 2012 Posted December 4, 2012 Does anyone want to setup a luncheon or $20 Tuesday here? I'd be up for a lunch. Would like to meet some of you folks!
mdt Posted December 4, 2012 Posted December 4, 2012 The not as good: the food, really. We got the pickle plate to start. I liked the egg a lot, and the cucumbers were good too. The rest of it wasn't as good - I couldn't identify what the white vegetable was (my date did but I've forgotten what she said it was) and the carrots (at least, we think they were carrots) were eye-watering. The white veggies were turnips, which I thought were very tasty along with the fennel and carrots. The tongue sandwich was excellent. The brioche bread pudding is more like a moist individual cake that was made much better by the ice cream.
jm chen Posted December 4, 2012 Posted December 4, 2012 Could anyone who's been here recently on a weekend evening speak to whether the restaurant seems kid-friendly enough to bring a party of 4 adults with a probably-but-not-definitely sleeping eight-month-old? Since it's not truly deli it's hard to get a bead on how formal the place is, and how crowded the dining room might be during prime time.
darkstar965 Posted December 4, 2012 Posted December 4, 2012 Could anyone who's been here recently on a weekend evening speak to whether the restaurant seems kid-friendly enough to bring a party of 4 adults with a probably-but-not-definitely sleeping eight-month-old? Since it's not truly deli it's hard to get a bead on how formal the place is, and how crowded the dining room might be during prime time. I'd think it fine. When we were there (upthread) the environment, while a bit upscale relative to the word "deli," was bustling and even noisy. It is a restaurant more than a deli in terms of the vibe but definitely not a white tablecloth, fine china, can-hear-a-pin-drop kind of experience. I'm pretty sure there was at least one table near us with a small child (or two). Hope you enjoy it
zoramargolis Posted December 4, 2012 Posted December 4, 2012 The white veggies were turnips, which I thought were very tasty along with the fennel and carrots. My daughter loved the pickled turnips. She was in Beirut last summer and said that pickled turnips were served almost everywhere she ate there.
Mark Slater Posted December 15, 2012 Posted December 15, 2012 Dinner last night was very satisfying. We tried many things. The standouts for me were the pastrami cured salmon on a bagel, the knish and the incredible reuben.
hmmboy Posted December 22, 2012 Posted December 22, 2012 First time here tonite and this not so nice NYC Jewboy loved it. Four dishes. An excellent matzo ball soup. I'll admit it - and this is for your benefit Rocks - I like my balls harder, but it was still delicious. Chef Koslow was kind enough to allow me a taste of the pastrami (as you will see below, I was too stuffed for a sandwich). I really enjoyed the heavy spice rub and the meat was flavorful and cooked to perfection. I thought the kasha vanishes were awesome - this is one of my favorite traditional dishes that Chef Koslow elevated to new heights. I wrote Abam Bernbach after dinner to say how much I liked this dish, but that it was not for an "Alta Cocker"(which literally translates to "old shitter" in German but in colloquial Yiddish means fussy old man). In addition to a big flavor profile, this vegetarian dish has a healthy dose of heat (housemade harissa), not something you find in traditional Jewish cooking or that prior generations are used to. Adam wrote back reminding me that I was an alta cocker. He is now looking for a job. The piece de resistance was the much ballyhooed chopped liver. I was dubious but it lived up to all the accolades and then some. 50 years ago I would help my mom make chopped liver. For large gatherings, like Passover, we would make it in a cast iron hand grinder that clamped onto the table. But more often I would hand chop it in a wooden bowl. I lamented the fact that no deli chopped liver, and I include all the great NYC delis in this indictment, as well as the new wave delis like Mile End and Wise Sons, could approach my moms. Frankly, none was really that great. DGS's chopped liver is great - better than my mom's - and the alta cockers would agree. I think I ate a pound of it tonite. Looking forward to returning and eating my way through the rest of the menu.
zoramargolis Posted December 22, 2012 Posted December 22, 2012 I also grew up with one of those cast iron meat grinders that clamped to a counter, which my mother used to make chopped liver (with hardboiled egg and onion sauteed in schmaltz), although she made chopped eggplant in a wooden bowl with a hockmesser. I didn't have chopped liver at DGS, that's one I'll order the next time I go. But the best you've ever eaten? Better than Michel Richard's chicken faux gras? That is the best I've ever eaten.
Albert Yi Posted December 23, 2012 Posted December 23, 2012 I'll just echo some sentiments here. My matzo ball soup was great: the matzo ball that soaked up the flavorful broth really well. Pastrami sandwich was great. I was never really impressed by the pastrami at Katz which was too mushy for my taste. At DGS the pastrami has some texture to it. Yeah you end up chewing some fat, but it's pretty tender as fat goes and it pairs well with the crusty bread. The price was a bit more than I was expecting, maybe by 20%, but my experience was positive enough that I want to go back and try some more.
DonRocks Posted December 24, 2012 Posted December 24, 2012 I'll just echo some sentiments here. My matzo ball soup was great: the matzo ball that soaked up the flavorful broth really well. Pastrami sandwich was great. I was never really impressed by the pastrami at Katz which was too mushy for my taste. At DGS the pastrami has some texture to it. Yeah you end up chewing some fat, but it's pretty tender as fat goes and it pairs well with the crusty bread. The price was a bit more than I was expecting, maybe by 20%, but my experience was positive enough that I want to go back and try some more. Say hi next time! And I agree with Mark - that's the best chicken liver I've ever had. Disclaimer to Zora - I don't like MR's Faux Gras at all: I have to force myself to finish an order of it at Central; I had to force myself *not* to finish my order at DGS tonight. And I agree with Albert - the Matzo Ball Soup is great. This is surely the best restaurant in Dupont Circle. It was a wonderful surprise running into my old friend at the bar.
MBK Posted December 24, 2012 Posted December 24, 2012 My friends who aren't on dr.com often turn to me as a walking restaurant guide - and each time they would ask me for my favorite restaurant in my neighborhood, I would answer "well, I don't really go out to dinner in Dupont..." Not so subtle code for "Dupont's restaurants are crummy." But not any more. I've probably been to DGS four or five times now, and I've eaten my way through much of the menu - and DGS is absolutely my new neighborhood spot. It's nice to have a spot on the way home to stop into for amazing chopped liver, North African-inspired knishes, tangy pickled vegetables and fishes, flavorful pastrami, comforting matzo ball soup, perfectly fried latkes served with both creme fraiche and housemade apple compote so you can compose the ideal bite with equal parts of both, olive and harissa-laced kasha varnishkes, and craveable smoked chicken (served with schmaltzy greens - southern-style collards gone Jewish). Plus, I've always found service to be nice, the whiskey selection to be enticing, and the babka dessert (if I can save room for it) to be a sweet ending to a lovely meal. If you're looking for your grandmother's Jewish food, you may not find it. But you'll surely find something so much better.
Mark Slater Posted December 24, 2012 Posted December 24, 2012 I really like the chopped liver. I couldn't finish it because we ordered too much other stuff......
DonRocks Posted December 24, 2012 Posted December 24, 2012 Okay, we have the Jewish contingent from New York and New Orleans, *and* Super Goy from DC raving about the chopped liver. What more could you ask for?
DonRocks Posted January 9, 2013 Posted January 9, 2013 I've now been to DGS Delicatessen three times: December 23rd (when I ran into an old friend at the bar), December 24th (with my favorite dining companion in the whole, wide world), and January 7th (with Mark Slater, to celebrate his new job at Bastille (which has been silently lurking just behind Restaurant Eve in the Dining Guide for a long, long time, and now it's certainly time for some more visits to Bastille - congratulations, Mark!)) On Monday, I picked up Mark, who looks terrific (and who managed to keep his new job a secret from me, the dirty dog!), and we were escorted up to what must surely be the best table in the restaurant: the "deuce" by the window on the top floor, overlooking 18th Street - which reminds me of the similar table at Komi overlooking 17th Street. All three times I've been to DGS, I was fingered by Brian Zipin, and all three times, Barry Koslow was there, working away - now that Tom Sietsema's review is out, I hope they'll take a well-deserved vacation. I'd say congratulations to the crew at DGS, but I suspect they're quite disappointed with their two-star rating, and without having talked to anyone, I have to say that I respectfully disagree with that rating myself - I think the restaurant deserves a higher mark, and that it is one of the best restaurants that Dupont Circle has ever seen. That said, Tom recently wrote something about grade inflation and how it has become a problem, so perhaps he's going to become a bit more stringent in general (this is pure speculation on my part). I'll mention one more thing about that later, but for now, allow me to write my own thoughts. Mark generally enjoys a cocktail at the beginning of a relaxing dinner, and we started out with a Mazel Tov Cocktail ($11), one of the funniest names I've ever heard for a cocktail (think about it). A refreshing, non-cloying drink that's a perfect aperitif, it's made with champagne, Averell plum gin, lavender syrup, and lime. The dean of area sommeliers ordered the white wine, a 2011 Schloss Gobelsberg Grüner Veltliner ($38), a perfect match for the lighter dishes here that's also available by the glass for $10. At my behest, we started with the Chopped Liver ($8) which I've had before, and is the greatest chopped liver I've ever had in my life - it comes served on a radicchio leaf, topped with red onion marmalade, gribenes ("Jewish pork rinds" made with chicken skin), and double-baked rye bread. For all first-time visitors to DGS, this is your must order, especially at the price - it's plenty for two people to share. And this time, I learned a little secret: when you're just about out of chopped liver, take the radicchio leave, fold it into a "wrap," and enjoy an astounding little pleasure, with the bitterness of the radicchio acting as a palate cleanser. I'm not sure if this is polite or not, but I don't care - it's a home-run idea and a fine combination of flavors. At Mark's urging, we also had the Smoked Salmon Pastrami Sandwich ($11) which Mark claimed was his favorite item from his previous visit. It was astounding - a frozen St. Viateur Bagel from Montreal, topped with labneh, the smoke salmon pastrami, and a mound of pickled mustard seed along with cucumber salad. This is the first St. Viateur bagel I've had since my final evening in Montreal, when I got two bagels at St. Viateur, a pound of smoked meat from Schwartz's a bottle of Côtes du Rhone from a local wine store, then went back to my hotel room and had a two-sandwich dinner that was as memorable as you could possibly imagine. As a transition course at the end of the white wine, and the beginning of the red wine, we split a pasta course, the Kreplach ($17), bacalao (salt cod and potato) ravioli with roasted tomatoes, garlic, and Za'atar spice. Although the menu doesn't say so, this dish is decadent due to its buttery sauce which worked so well with the Grüner Veltliner. I chose the red based on the sample sip I had on my previous visit - the 2005 Viña Aberdi La Rioja Alta Reserva ($46), a classic, unmistakable Rioja that's worth every penny, and is also available by the glass for $12. (With more than one person, it's almost *always* better to purchase wine by the bottle, both price-wise, and quality-wise because you never know how long the wine has been sitting open). The Knish ($8) is strongly in red wine territory, with Sephardic, North African influences: lamb merguez, lentils, and raisin mustard, baked into an astonishing filo-like pastry. This is the type of dish that Joan Nathan might knock (and, in fact, did, because my friend overheard her knocking it), but the Jewish people, as far as I'm aware, live in other countries besides Israel and New York. A double-sauced dish, this is a powerful, spice-driven knish that is quite assertive. Long after we threw in the towel, out came the Flanken ($21), yeah, we kind of over-ordered, braised short ribs (*not* cooked sous-vide) with Tunisian spices, figs, spinach and fresh mint. The Potato Latkes ($7), with crême fraiche and DGS apple preserves, looked like nothing special at all, but were much better this time than the last time I had them. Around this time, we were about sprawled out on the floor, especially me, because I'm trying eat slower, less, lighter. So of course Barry sent out a slice of DC Style Cheesecake ($7) with cranberry compote. I have yet to have a dessert at DGS that wasn't fantastic, and I've just about had them all now. After one read of Tom's review, I have two strong agreements, and two strong disagreements: I think he's right about too much mustard seed on the smoked salmon pastrami, and also that the sauce in the Holishkes is a bit too sweet; I think he's wrong about comparing the knish to an Indian samosa, and of course with the overall star rating. But it was an interesting and thoughtful review, if a bit too harsh. I suspect these folks are going to take a vacation day or two now that review season is over, so you may want to wait a week before heading to DGS Delicatessen. But when you do go, I can pretty much assure you that you're going to be very, very impressed with this restaurant. PS - Not that he's entirely objective, but Brian Zipin swears to me that DGS Delicatessen has the best brunch in town.
lekkerwijn Posted January 10, 2013 Posted January 10, 2013 Funny you should say this because my understanding is that she advised on the menu. The Knish ($8) is strongly in red wine territory, with Sephardic, North African influences: lamb merguez, lentils, and raisin mustard, baked into an astonishing filo-like pastry. This is the type of dish that Joan Nathan might knock (and, in fact, did, because my friend overheard her knocking it), but the Jewish people, as far as I'm aware, live in other countries besides Israel and New York. A double-sauced dish, this is a powerful, spice-driven knish that is quite assertive.
DonRocks Posted January 10, 2013 Posted January 10, 2013 Funny you should say this because my understanding is that she advised on the menu. Yes, I heard this too - I can't reconcile the two things, although perhaps she was criticizing the execution. I absolutely believe my friend, who is exceedingly knowledgable, knew who Joan Nathan was, and was sitting right next to her. Personally, I did not know who Joan Nathan was until very recently, but that says more about me than her.
darkstar965 Posted January 10, 2013 Posted January 10, 2013 Sometimes I find it really interesting to see changing trends in feedback on this website over time. Seems definitely true with DGS, which prompts a question. I'm directing this mostly at those who, like MBK and Don, have now been to DGS at least a few times including at least one very recent visit (since New Years).Has DGS improved significantly in the past six weeks? Some context as to why I ask.I've been to DGS twice but not in the past month. I wrote up my first visit upthread in very early December. I was (and remain) very excited about DGS but felt then it wasn't firing on quite all of its cylinders as would be totally understandable with any new place. Others noted issues in posts all made around that time (late November/early December) including mtureck, seanmike and giantshrimp, all excerpted below: Yup, the main thing to note is that this is a restaurant serving deli-style food, not a deli....I wasn't happy with the pastrami at all. I found it cut way too thick, was far too fatty, and lacked flavor. I'm normally fond of fatty pastrami, but on this sandwich the fat was too chewy and thick...not particularly appetizing. They make everything in-house, so maybe they're still working out consistency... So I spent last night there...literally all night, I was the first one in there and I think the last one to leave with my companion for the evening.The good: the service was AMAZING. ...The also good: the drinks were quite excellent...The not as good: the food, really. ... I wasn't blown away like I expected to be. ...The problem was partly the new interpretation, but also the execution. Absent were the soft onions in chicken fat that transport the groats and bowties in your grandmother's kitchen. In their place, the farfalle were swamped in mushrooms, and they were gritty. The fungus to pasta ratio was out of whack....We did enounter service problems, in abundance. ...DGS obviously needs some more time to settle in. It is offering plenty of good delicatessen food, but has a ways to go to realize its ambition of becoming a first-rate Jewish restaurant. But then, there seemed to be a change in the tide. The new bullish trend was exemplified by different members including hmmboy, Albert Yi, MBK and, now, Don. These more recent reports were much more consistently positive. Excerpted below: First time here tonite and this not so nice NYC Jewboy loved it. ...Looking forward to returning and eating my way through the rest of the menu. I'll just echo some sentiments here. My matzo ball soup was great: the matzo ball that soaked up the flavorful broth really well. Pastrami sandwich was great... my experience was positive enough that I want to go back and try some more. ...I've probably been to DGS four or five times now, and I've eaten my way through much of the menu - and DGS is absolutely my new neighborhood spot. ...If you're looking for your grandmother's Jewish food, you may not find it. But you'll surely find something so much better. I've now been to DGS Delicatessen three times: December 23rd (when I ran into an old friend at the bar), December 24th (with my favorite dining companion in the whole, wide world), and January 7th (with Mark Slater, ... now that Tom Sietsema's review is out, I hope they'll take a well-deserved vacation. I'd say congratulations to the crew at DGS, but I suspect they're quite disappointed with their two-star rating, and without having talked to anyone, I have to say that I respectfully disagree with that rating myself - I think the restaurant deserves a higher mark, and that it is one of the best restaurants that Dupont Circle has ever seen. ...when you do go, I can pretty much assure you that you're going to be very, very impressed with this restaurant. Again, I haven't been since early December. And it wouldn't be surprising at all to learn that a month has made all the difference at coming up to speed fully. But I ask because the recent positive feedback and less recent negative don't focus on the same specifics that much. The only consistent theme from the earliest days is that awesome chicken liver. I'm looking forward to going back and trying things that have been raved about. Based on only my now somewhat dated view, I can't imagine calling DGS "one of the best restaurants that Dupont Circle has ever seen" as Don did. Not with Nora, Eola. Komi, Sushi Taro and Obelisk all crowding that tier. Don's rave about the "frozen" Montreal bagel miffs me a bit? I didn't enjoy the bagel when I was there, thinking it ordinary. Pre-frozen would probably explain that but a relatively minor point. I'm not current. Some of you are. So not asking whether or not you like it but, rather, for those that have some data from multiple visits ranging from post-Thanksgiving until now, have you seen significant change for the better? Is this a definitely widely held view or, like many places, do we just have some very varied perspectives as enrich many dr topics? Noticed none of the early posters (me included), who had some early mixed reviews, are among the more recent unqualified fans.
DonRocks Posted January 10, 2013 Posted January 10, 2013 I can't imagine calling DGS "one of the best restaurants that Dupont Circle has ever seen" as Don did. Not with Nora, Eola. Komi, Sushi Taro and Obelisk all crowding that tier. You know, when I said that, I really meant the Connecticut Avenue corridor, not the west (Obelisk) or east (Komi, Sushi Taro). So, I would call this my mistaken geological perspective (that said, I barely consider 17th Street to be Dupont Circle, so Komi and Sushi Taro are, in my mind, somewhere off in their own neighborhood (yes, I know I have them listed at East Dupont Circle)).
ad.mich Posted January 10, 2013 Posted January 10, 2013 PS - Not that he's entirely objective, but Brian Zipin swears to me that DGS Delicatessen has the best brunch in town. I don't know about that (not much of a bruncher myself), but I do know that when we dropped in last weekend we were pretty pleased. I had seen shakshuka on the menu but only for brunch. The idea of someone else making me shakshuka sounded perfect, and the version on the DGS brunch menu didn't disappoint. It had the peppery bite I like and depth of flavor that comes from a good slow simmer. Only thing that would have made it better would have been if I popped both yolks right out the gate before the residual heat got to the second one, but I was so deep in my happy place after the first bite that I wasn't thinking straight. My dining companion got the eggs benedict with smoked salmon on latkes. The latkes had a very noticeable onion flavor to me - cool by me but I know not everyone is into that. Well cooked for sure though. As mentioned above the smoked salmon is very high quality. The brunch items come without accompaniment, and the sides we ordered were a mixed bag. The patatas bravas a la judea had really well prepared potatoes but a weirdly small topping of sour cream and just a small scoop of harissa in the middle. Weird presentation and uneven amount of topping that left the harissa to dominate over everything. The crispy fried pastrami should be scrapped entirely as a side. It came thick cut like a rasher and the time spent on the flat top just made it tighten up and make all the fat that makes pastrami so amazing suddenly work against it. Chewy and not good. I understand the desire to put breakfast meat on the menu (hell, I ordered it) but this just didn't work. My egg cream was better than any my dad ever made me. The mimosa was a mimosa with St. Germain in it. I wish it weren't the case but if brunch is the only time I can get the shakshouka I will tough it up and keep coming back. Maybe I'll just get a takeout pastrami sandwich for the road. 1
rkduggins Posted January 10, 2013 Posted January 10, 2013 Went with a girlfriend last night. We started with cocktails, the Hello Gorgeous for me and the Mazel Tov for her. I liked the sherry and orange combination in mine and would definitely get again. She wasn't as keen on hers, but I didn't taste it, so can't comment. We split the pastrami sandwich, Brussels Sprouts and potato latkes... Or should I say INHALED. I really liked the grapes that were roasted in with the sprouts. The pastrami was thick, tender and delicious with just the right amount of mustard and the rye bread was a flavorful counterpoint. I also noticed onion in the latkes, but since this is perfectly in tune with my taste, thought it wonderful. Service was friendly and attentive. We had a lot to catch up on and didn't feel rushed at all even though the restaurant was filling up around us. I'll be back for sure!
Bob Wells Posted January 10, 2013 Posted January 10, 2013 Had lunch at DGS today with my brother, who lives in NYC and is good friends with the former executive chef at Kutsher's Tribeca, Mark Spangenthal. We agreed that our lunch at DGS was very good. The highlights were the smoked bluefish and chopped liver apps, and our combo pastrami-corned beef sandwich. All very good. The lowlight was the pickle plate, which was definitely a walk on the mild side. As Don suggested upthread (but on my own) I wrapped the last of the chopped liver in the radicchio leaf, and of course it was delicious. But the rye bread was very good too. We had a nice chat with who I think must have been GM Brian Zipin; he obviously could tell we're a couple of old fressers. We told him to add rugelach to the dessert list, and he said it's under consideration.
mtureck Posted January 10, 2013 Posted January 10, 2013 I've been back a few times since my initial tepid review, and now...I'm still going to be swimming upstream here. Part of it is simply my fault...I grew up on classic, traditional Brooklyn deli, and I came in with too much of a preconceived notion on how things should be. Not fair, really, and my opinions my only be useful to those from the same background. As I said before, once you accept that this isn't a deli, but a high end jewish/deli style restaurant, you'll probably be much happier. Personally, I need a potato knish. I need sour pickles. The pastrami sandwich? Good, but it's far more like a Montreal-style smoked meat sandwich than it is NY deli style. Not what I was hoping for. The soup was very good after I fished out the excess dill. But the prices are still too high...I don't see spending $22 for soup and a sandwich again. They're in dire need of lunch specials. $20 for soup, sandwich, a soda and a scoop of cole slaw would go a long way for me. Again, I realize that this review isn't particularly fair to the restaurant...and those of you coming in cold will probably enjoy this place more than I do.
jiveturk21 Posted February 15, 2013 Posted February 15, 2013 We had a very good dinner here on Tuesday night. Loved the corned beef, knish and flanken. The DGS appetizing board, schmutzy fries and kreplach were also quite good. I could have done without the striped bass (good, but seeminhly out of place) and the latkes were mediocre (although those apple preserves were out of sight). Cocktails were solid across the board, although I do think that the pours seemed on the small side. Wine list had a good mix and was reasonably valued. The standout dishes, however, were the desserts, especially the babka bread pudding, easily the best dessert that I have had this year. If I had one suggestion, I would find a way to create more bar space. Not that adding more bar space is easy, but in that area, it is going to be a lot easier to get someone to buy an $11 cocktail than a $13 pastrami sandwich.
zoramargolis Posted February 15, 2013 Posted February 15, 2013 I've been back a few times since my initial tepid review, and now...I'm still going to be swimming upstream here. Part of it is simply my fault...I grew up on classic, traditional Brooklyn deli, and I came in with too much of a preconceived notion on how things should be. Not fair, really, and my opinions my only be useful to those from the same background. As I said before, once you accept that this isn't a deli, but a high end jewish/deli style restaurant, you'll probably be much happier. Personally, I need a potato knish. I need sour pickles. The pastrami sandwich? Good, but it's far more like a Montreal-style smoked meat sandwich than it is NY deli style. Not what I was hoping for. The soup was very good after I fished out the excess dill. But the prices are still too high...I don't see spending $22 for soup and a sandwich again. They're in dire need of lunch specials. $20 for soup, sandwich, a soda and a scoop of cole slaw would go a long way for me. Again, I realize that this review isn't particularly fair to the restaurant...and those of you coming in cold will probably enjoy this place more than I do. Methinks that mtureck doth kvetch too much. The crew behind DGS knew that they would get a lot of tsuris from farbisseners like this, who simply can't move beyond their over-romanticized rigidity regarding deli food of their past. Personally, I'd sooner eat a chalkboard eraser than a gut-bomb potato knish (my mom made knishes with sour cream dough filled with farmer cheese and pineapple). I love that the DGS chef is doing something creative with his knishes. The chopped liver I had the other night was OUT OF THIS WORLD! The beet borscht and matzo ball soup are both superb! I can't begin to count the lousy bowls of chicken-base (only a mini-step better than bouillon cubes) broth with leaden matzo balls or gluey noodles I have eaten in "traditional" delis in my lifetime. There's a reason so many of them have gone out of business. Long live DGS! 2
Bob Wells Posted February 15, 2013 Posted February 15, 2013 Had lunch at DGS today with my brother, who lives in NYC and is good friends with the former executive chef at Kutsher's Tribeca, Mark Spangenthal. We agreed that our lunch at DGS was very good. The highlights were the smoked bluefish and chopped liver apps, and our combo pastrami-corned beef sandwich. All very good. The lowlight was the pickle plate, which was definitely a walk on the mild side. As Don suggested upthread (but on my own) I wrapped the last of the chopped liver in the radicchio leaf, and of course it was delicious. But the rye bread was very good too. We had a nice chat with who I think must have been GM Brian Zipin; he obviously could tell we're a couple of old fressers. We told him to add rugelach to the dessert list, and he said it's under consideration. My second meal at DGS, with Twinsmommy, was as good as the first. The pickle plate was better this time around; the reuben was excellent, the Montreal bagel was very good, the chicken soup was really good (the matzo ball, obviously made by an expert with club soda, was outstanding), and the latkes were smallish but delicious. The only off-note for me on this visit was the noodle kugel, which was not very sweet and overly cinnamony. Fortunately, the ice cream and honeyed apricots provided the needed sweetness, but next time I will try another dessert.
darkstar965 Posted February 27, 2013 Posted February 27, 2013 Made it here tonight for a first visit for dinner. We were four. Like so many, I've been pining for a quality jewish deli for a long time. Since the hype on DGS started early this year, I've been hoping this might fit the bill though have been nervous about the modernization of the concept. HEADLINE No, it's not a jewish deli so much as a nicer (more expensive) restaurant serving deli food and drinks. But the food is good, it's not overpriced and they deserve to succeed. ... BEVERAGE & FOOD We thought most everything pretty good as follows: ... Matzo Ball Soup ($7). I didn't think it over-dilled but does have some dill in it. It's a more refined, simple preparation with a medium consistency single matzo ball. Fine. I'd even order it again. But I still think the Matzo Ball Soup at Wagshals is way better than this and best I've yet found in DC. Chopped Liver ($8). Red Onion Marmalade, Gribenes, Double Baked Rye. All four of us loved this. Great flavor. Ample portion and nice preparation with some red onion. Everyone raved. Maybe the best dish we had. ... The bagels they say they're getting from somewhere in Montreal are disappointingly nothing special. ... I've now been to DGS 4 or so times. Always dinner until today. When I first posted about DGS, shortly after they opened and quoted above, I think I got it mostly right. The place isn't a traditional deli. And that's very much okay; smart even; very much welcome and appreciated for what it is. The chopped liver still rocks in the biggest of ways. But, I got the matzo ball soup view wrong and want to now correct my own record. Like hmmboy (maybe?), I prefer a firmer ball but the bowl I had today was great. Flavor and richness with finely diced veggies. Absolutely delicious. It's a very different version than what Wagshal's does. I also love that, more rustic, one. But one isn't "way better" than the other in my revised view. There, I feel better now. I still contend the "montreal bagels" here are all wrong. Partly due to my admitted bias in favor of NY (or "water") bagels but also because they're previously frozen, shipped a long way and just not with much flavor. Also, since today was my first lunch at DGS, I had to try the corned beef or pastrami sandwich, I considered combining them as one or more people did upthread but decided instead to go with my server's recc on the pastrami. It was really good. Totally different kind of sandwich than, say, Msgr. Stachowski's, but it had great flavor, nice fat, peppering and a satisfying warm rye bread. The generously piled but thin slices were both traditional and delicious. Long live DGS indeed.
New Foodie Posted February 27, 2013 Posted February 27, 2013 Finally made it to DGS with a couple girlfriends on Monday night. I think we all came away satisfied, if not overly enthused (and all seemed to enjoy our app and dessert more than our entrees). We started with a Pickle Plate ($5) and Schmutzy Fries (Smoked meat, Swiss cheese, Russian dressing, sauerkraut - $9). As best I could tell, the pickle plate included 3 different types of pickled cucumbers (two in spears and one in chips), 2 different flavors of pickled carrots, and half a pickled egg. There were some I liked more than others, but it was a fun plate with which to start and share. We all really liked the Schmutzy Fries as well (although it is not listed on the menu, the fries seemed to have the zaatar spice on them before being smothered, and there was a spicy relish on top as well). Nice crisp fries, decadent toppings. Another good dish to split. I had the Smoked Amish Chicken (Schmaltzed kale, roasted potatoes, stone mustard - $19), and it was a huge serving. Two giant pieces of chicken, a good-sized serving of kale (which looked like collard greens), and the potatoes which had been tossed in mustard. I ended up taking half of it home and having it last night. I wasn't in love with the chicken (mostly my fault since I don't always enjoy a heavily smoked flavor), but the kale and potatoes were both good. One friend had the Shishlik (marinated and grilled mahi kabob, spicy tomato stew, tzaziki - $18). I think she liked it, but was a bit confused about how it fit onto a Jewish deli menu. This was served over a large portion of Israeli cous cous, and I did like the bite of that I had. My other friend had the Holishkes (ground brisket stuffed cabbage, sweet & sour tomato sauce, rye bread crumb - $18). She liked the flavor, but thought it was a bit rich and needed a vegetable or something else served with it to lighten it and provide some alternative flavor to the beef. For dessert we shared the Babka Bread Pudding (with salted caramel ice cream - $7), and this was really quite good. I think the bread pudding on its own may have been a bit dry, but when eaten with the ice cream, it all went really well together. The big chunks of chocolate in the bread pudding and the creaminess of the ice cream were excellent. I would certainly recommend this dessert to others. As many others before me have said, if you're hankering for a Jewish deli, this not necessarily where you want to go. But for what it is, it seems to be putting out good food.
DanielK Posted February 27, 2013 Posted February 27, 2013 ...One friend had the Shishlik (marinated and grilled mahi kabob, spicy tomato stew, tzaziki - $18). I think she liked it, but was a bit confused about how it fit onto a Jewish deli menu. ... Shishlik (meat on a stick) is pretty common in Israel. I don't think fish is that common as the protein when served this way, though.
DonRocks Posted March 18, 2013 Posted March 18, 2013 So, if Gribenes are "Jewish Pork Rinds," can Matzo Brei be "Jewish Chilaquiles?" 1
Anna Blume Posted March 18, 2013 Posted March 18, 2013 I understand that this is meant to be more restaurant than deli, but last weekend I was very disappointed when, ravenous, I headed to DGS after market only to discover it closes in between its lunch and dinner shifts. Since I usually eat lunch/dinner some time between 2 and 3 PM on weekends, I missed my chance and ended up at Taylor's Gourmet, instead. Someday....
Bob Wells Posted March 18, 2013 Posted March 18, 2013 So, if Gribenes are "Jewish Pork Rinds," can Matzo Brei be "Jewish Chilaquiles?" Sounds like Tex-Mex Migas might be a bit closer! http://en.wikipedia.org/wiki/Migas 1
ad.mich Posted March 19, 2013 Posted March 19, 2013 Sounds like Tex-Mex Migas might be a bit closer! http://en.wikipedia.org/wiki/Migas I would eat the heck out of some Matzo Brei breakfast tacos. 3
Sableberg Posted April 2, 2013 Posted April 2, 2013 I just got home from a really wonderful experience at DGS. So my friend and I, both transplanted New York Jews, walked into DGS on the last night of Passover eager for a tasty chametz-free dinner. But we were greeted by some disappointing news -- their special Passover menu ended on Sunday. Drat. After some discussion (kibitzing, perhaps), Brian and his team offered us a riff on the Passover menu with two items from the special menu - Matzo Ball soup (Bone Marrow, Ginger, Scallion and Mustard Oil) and Apple and Rhubarb Crumble (Cardamom Ice Cream) - bookending smaller portions of Passover-friendly regular menu items - Hot smoked salmon (Golden Beet Latke, Pickled Beet Relish, Horseradish Crema) and Romanian steak (Grilled Skirt Steak, Creamy Chickpeas, Sunny Side Egg, Charred Green Onion). We both paired our meal with an exquisite Dr. Brown's Diet Cream Soda. The hot smoked salmon and the bone marrow matzo ball were my favorites, though all four courses were excellent. The real highlight was how warm and welcoming the staff were, from the front of the house to the kitchen. Thanks all for a fabulous meal! (P.S. DGS and their Passover menu were profiled on NPR last week - http://www.npr.org/blogs/thesalt/2013/03/28/175380234/reviving-the-spirit-and-schmaltz-of-the-jewish-deli) 2
bettyjoan Posted April 7, 2013 Posted April 7, 2013 Sat at the bar at DGS for brunch this morning - really enjoyed my meal. I definitely understand some of the consternation about this place - I come from a long line of New York Jews, so deli food was a big part of my childhood, and I get that people have very significant culinary memories tied up in this stuff. However, I really love what they are doing over there, and if you can keep coming back to the tagline on the menu - "Modern Jewish Cookery" - I think it makes a lot more sense. I started with the matzoh ball soup - duh. That stuff is legit. The broth was delicious, and the matzoh ball itself was fluffy but still had plenty of structure (it didn't sit like lead in my stomach like oh so many of the bad ones I've had over the years). Next, I opted for the Benedictberg, which layered latkes, house-smoked salmon, poached eggs, and hollandaise (the menu said sumac hollandaise, but frankly, I wouldn't know sumac if it hit me in the teeth - it had a light, mustard flavor to me). It was a great way to get a taste of a few of my favorite things, and the dish did not dissapoint. The smoked salmon was ridiculously good, and the latkes were crispy enough to handle all of the yolk from the eggs. The only sort-of-miss was the dessert - I got the bread pudding, which itself was actually very good (not dry at all). But it was advertised with salted caramel ice cream, and instead it came with cinnamon ice cream, and I am personally not a huge fan of anything heavily cinnamon flavored. I took the ice cream off the bread pudding and ate around the places where most of it had seeped in, but they should adjust the menu if they routinely serve it that way. No biggie, I would have just ordered it sans ice cream had I known in advance. I was at the back bar, and the service was very good. The inside of the restaurant was pretty slow, since it was the first real day of patio weather for the season. I like the wine selection (I enjoyed a glass of the riesling, which is shocking - even dry rieslings are usually too sweet for me, but this one was lovely), and the cocktails would definitely call my name if I was there for dinner. All in all, DGS is a fantastic addition to Dupont Circle, and I am really looking forward to returning and eating more of the menu. I hope to bring my folks when they visit as well - I think the soup alone would be worth the trip. 1
Tweaked Posted April 8, 2013 Posted April 8, 2013 Happy Hour. DGS. 5-7 Daily. At the bar. Excellent. The smoked salmon tartar with everything aioli and bagel crunchies gets my early vote for dish of the year (so far edition). Perfect balance of smoke, salt, fat, crunch. Luscious...and only $5. Also great was the grilled tongue rueben slider. More of a small sandwich served on their rye bread than a burger-style slider. The tongue was excellent, super tender but still meaty. oh, it's only $4. Four dollars people. Perhaps the best four dollar dish in DC. Fiery Brisket Balls...not very fiery at all , but if you like deep fried meat balls these are your thing...It's hard not to order them at 3 for $5, but I was perhaps expecting more out of them. Good but not reaching the heights of the salmon and tongue. We also ordered a couple items off the main dinner menu. Kreplach - A lovely plate of salt cod ravioli, very mildly fishy, certainly not overpowering. Was desperate for some sort of acid bite, perhaps a scattering of capers or preserved lemon would elevate this dish from good to excellent. Potato Latkes - These were fine. For $7 you get two rather small latkes and not really worth the price compared to what we were getting at similar prices off the Happy Hour menu. Loved the home made apple preserve. French Fries - a healthy portion of fries for $5 with a nice yogurt sauce for dipping. They could have been a bit more crispy, some fries were rather limp. Babka Bread Pudding with Salted Caramel Ice cream - A dessert worthy of a "put a fork in me" moment. Not heavy or dense like bread pudding can be, but rich and buttery with a good ice cream melting in the middle of the plate. U-Bet Egg Cream - Maybe because I wasn't born in America I'm missing the nostalgia gene for this. A $3 experiment into Americana...I went there, but I don't see the need in going back. Note on the pickles...I have to agree with the posters above, the pickles are weak. Our first time at DGS and we were suitably impressed. Off to a good start and can only hope it will get better. All of the above plus two glasses of wine and a cocktail came in at $69, not including tip.
zoramargolis Posted April 8, 2013 Posted April 8, 2013 The egg cream made with Fox's U-Bet chocolate syrup is a completely NYC thing, not an American one. I grew up in Los Angeles, going to delis in the Fairfax Ave. neighborhood where I grew up, also called "kosher canyon." I never heard of an egg cream until I visited relatives in Brooklyn as a teenager, and I was underwhelmed by them--the egg creams as well as the relatives. J. grew up in Long Island, and even though he is not a member of the tribe by birth, visits to Manhattan were a big treat for him and he has much greater nostalgia than I do for the corner lunch counter egg creams he had as a kid.
Michael Landrum Posted April 8, 2013 Posted April 8, 2013 ...but frankly, I wouldn't know sumac if it hit me in the teeth... In Hebrew, the word "sumac" homophonically forms the base of such an unspeakably filthy curse word that you will almost never hear the word spoken itself. That said, it is quite commonly, and quite deliciously, used to season eggs. The vibrant purple color, together with its visual similarities to henna'ed hair (which is often brought to great creative use in the curse), doesn't help matters much. Just don't ask for it by name. The same is true for t'hina, which isn't helped by its literal derivation from the word "to grind".
Michael Landrum Posted April 8, 2013 Posted April 8, 2013 Sorry, couldn't help myself. All is not as it seems. Besides, it just wouldn't be right if I didn't post a seemingly irrelevant, to those who don't know the inner workings of depravity, youtube link.
hmmboy Posted May 5, 2013 Posted May 5, 2013 Earlier this week I stopped by DGS for lunch. I have been dreaming about their sublime chopped liver since devouring about 3/4 lb when I visited earlier in the year. The liver was as good as I remembered, and the pastrami was also very good, but the chicken matzoh ball soup was the star this day - the best I have ever had in a restaurant, and frankly on par with the best versions turned out by my mom, my bubbies, and assorted aunts. Really great stuff. 1
ol_ironstomach Posted May 18, 2013 Posted May 18, 2013 I didn't grow up eating this cuisine, so take it from an outsider: that chopped liver is fantastic. Best I've ever had, and I'd go back just to have it again. Heck, I'd even eat the lettuce garnish it's scooped onto, just to save the dregs.
jiveturk21 Posted June 26, 2013 Posted June 26, 2013 Whitefish salad and fries for lunch. I know nothing about whitefish salad, but this tasted great, the bagel was fantastic and there was good balance with the other items on the dish (capers, lettuce, radishes, etc.). I also really liked the fries, better than what I have had here before. The one downside is that our server(s) were rushing us even after we kind of asked them not to. It was lunch, but they were not jammed, not sure why they were being so annoying.
Bob Wells Posted June 26, 2013 Posted June 26, 2013 I didn't grow up eating this cuisine, so take it from an outsider: that chopped liver is fantastic. Best I've ever had, and I'd go back just to have it again. Heck, I'd even eat the lettuce garnish it's scooped onto, just to save the dregs. Take it from someone who did grow up eating Jewish food, and regularly helped his great-aunt make her legendary chopped liver: DGS's is fantastic. Aunt Pearl would approve. And she'd have a beer with her meal, too.
lion Posted June 27, 2013 Posted June 27, 2013 We took my wife's mother there on a recent visit and it was throughly enjoyable. I second people's comments about the quality and taste of the good food. Also loved the U-bet chocolate egg cream drink. Not sure if this is a popular style drink item these days, but really like the mixed textures in the drink. My only negative with the place was the sound level upstairs was quite high.
KeithA Posted June 27, 2013 Posted June 27, 2013 My only negative with the place was the sound level upstairs was quite high. Went last night for a late-ish dinner with a friend looking to catch up. Immediately upon being sitted upstairs, we realized we'd have to yell across our small two-top to hear each other, so we had them move us back downstairs to one of the much quieter tables across from the kitchen. Service was great and food was really good. We shared the pastrami sandwich which is now a full 1/2 lb of meat making it a good value for $13 (I believe this is significantly larger than when they first opened around my last and only other visit). Meat was very flavorful and while a bit thick cut, moist and tender. Maybe not as good a value for size as Stachkowski - it was much better flavor IMHO (although I lean toward the American Jewish cooking more than the traditional European flavor that Stachkowski goes for). The pickle plate was much better than last time too - the pickled ramps were outstanding! The fries with zaatar were also very good - so good they didn't need any dip but the yogurt sauce wasn't bad either. The latkes were fine, nothing too exciting and while I appreciate that the applesauce was homemade, it was too cloyingly sweet. The Schmoozer cocktail described as their version of a mojito was very good. Can't wait to go back and venture into the menu more and I'll definitely be back to get a good sandwich to go. 1
bettyjoan Posted July 8, 2013 Posted July 8, 2013 Brought my parents to brunch yesterday - my mom and dad inhaled the chopped liver, and mom emphatically proclaimed that it reminded her of her grandmother's version (which is the highest of high praise). She also had nothing but compliments for the matzo ball soup. I, of course, continue to order and thoroughly enjoy the Benedictberg - it is just too good for me to even think about ordering anything else. The challah french toast was a good choice for dessert - it is a HUGE portion, but split between 4 people it was just the right amount of sweetness to end the meal. One of these days, I need to get to dinner at DGS, but I enjoy brunch so much it is hard to deviate! 2
KeithA Posted September 4, 2013 Posted September 4, 2013 We shared the pastrami sandwich which is now a full 1/2 lb of meat making it a good value for $13 (I believe this is significantly larger than when they first opened around my last and only other visit). Meat was very flavorful and while a bit thick cut, moist and tender. Maybe not as good a value for size as Stachkowski - it was much better flavor IMHO (although I lean toward the American Jewish cooking more than the traditional European flavor that Stachkowski goes for). Can't wait to go back and venture into the menu more and I'll definitely be back to get a good sandwich to go. True to my word, had the Pastrami to go today with some dill pickles - excellent. Meat is just spectacular - a bit spicy, moist, just the right amount of falling apart and good mix of fat and lean meat on the sandwich. The pickles are very crisp yet well flavored from the dill and lots of garlic. Definitely worth the trek Â
chefgunshow Posted September 4, 2013 Posted September 4, 2013 What I love about this place is the fact that they don't overstuff the sandwiches. It's a quality product and shouldn't be served in Jurassic portion sizes. I've had the rueben twice, both awesome.
Josh Posted October 18, 2013 Posted October 18, 2013 We went for dinner tonight. Â Service was odd...very fast-paced. Â Almost as though it was the lunch rush and they were trying to get folks in and out on their lunch break, except that it was 7pm, and the place wasn't full. Â Our entrees came about 2 minutes after the starters were dropped off, without any recognition that that would be an odd way to serve someone dinner. Â Anywho... The food was excellent. Â We started with the chopped liver and latkes. Â Both excellent, and it turns out our little dude L.O.V.E.S. liver. Â He has good genes. The pastrami sandwich was great. I agree with Brad...there was just the right proportion of thickly-cut pastrami for the sandwich. We also had the stuffed cabbage. Â The ground brisket stuffing was well-seasoned and nicely textured - not the dense gutbomb of overworked meat I got used to taking down at 4am at certain 24-hour Eastern European joints in NYC. Â The tomato-sauce was bright, and had a nice spiciness to it that is often lacking in the Eastern European food I've had. We'll be back for more liver, and to give the pierogi a try. 2
jrichstar Posted January 19, 2014 Posted January 19, 2014 Went last night and really enjoyed it. Â Everything was excellent and a few things spectacular. Â Solid corned beef, matzo ball soup (could use a bit more salt for my taste but matzo ball was awesome) and latkes (of the thick variety). Â I don't think I've had a better pastrami sandwich, including at the beloved Attman's in Baltimore. Â Perfect texture, fatty but not too fatty, and the smoke flavor was just right. The babka bread pudding was a huge hit, and with the salty caramel gelato, was a perfect combination of sweet, salty, creamy, hot and cold. Highly recommended spot.
KeithA Posted February 10, 2014 Posted February 10, 2014 I've sang DGS's praises in my earlier posts, but needed to chime in again to comment on their great happy hour deals. Last week, my wife and I stopped by for an early dinner and we're delighted with our HH cocktails (the shiksa and the meyer lansky sour). They also about 5 HH food options that are a bit more playful than their typical menu - all for $5 which is a great value because the portions are pretty big. Instead of the good looking mess of pastrami chili cheese fries, I opted for the Art of Kung Fu Jew - which are 2 good sized pastrami reuben egg rolls with a side of russian dressing. You could easily eat these with a cocktail as a small/medium-sized meal and walk out for under $15. The egg rolls for tasty with a good amount of pastrami and kraut, cheese was harder taste (but that was fine with me). I also snagged a bite of my wife's stuffed cabbage from the regular menu which was excellent with a bit of spice (she wished it had a bit more cabbage) - also a good value at $9 for a half order (one big cabbage with a bit of orzo). And finally because I couldn't resist it, I had the pastrami sandwich - Excellent as ever. It is so good that when I took half home and reheated it the next day, it was still really good. Now I need to go back and continue to branch out to more non-pastrami items on the menu. I think next time I go, I'll get some other things and get the pastrami to go for leftovers. Lastly, I think DGS's valentine's all-you-can-eat special is amusing.  I guess George (and I) aren't the only ones who find the pastrami to be the most sensual of all the salted cured meats: http://www.youtube.com/watch?v=xj9ZsJz1uQU
mdt Posted February 14, 2014 Posted February 14, 2014 Had dinner here the other night and the beets and pirogi were excellent as starters. The pastrami was rather dry and lean which made me wish I ordered something else (maybe an off night?). The other folks enjoyed their selections.
DaveO Posted March 10, 2014 Posted March 10, 2014 Finally made it for Brunch,which I view as a perfect time and meal for this restaurant. Â The place was packed. Â No reservations for brunch, but they'll call or text you when a table was ready. I had to laugh. Â I arranged to meet a very old friend at 1:00. Â I got there early and he was already there at the bar. Â When I walked into the bar we were by far the two oldest folks. Â Ironic; Â we are friends from college and now its decades later. Â The fine folks at the front came back to get us when a table had cleared in the time period they had told me...but we ate at the bar. I've been working through the rye drinks and ordered one of them. Â We both struggled through the brunch menu and unfortunately didn't discuss it...and ended up ordering the same thing, the eggs benedictberg. Â hah. I like a lighter latkes. Â These two came and looked like healthy crabcakes to the eye. Â The smoked salmon was very very good. Â The cocktail and then coffee both excellent. Â Service was great by the bartender, who referenced he was one of only 3 people still there from the opening. I've had sandwiches, now brunch....still need to work my way through this menu. Â Its a terrific place.
goodeats Posted March 13, 2014 Posted March 13, 2014 They have a really, really good salted caramel ice cream on the dessert menu. As in "just the right kind of richness without it being super sweet" kind of good. Just saying....
cheezepowder Posted June 3, 2014 Posted June 3, 2014 "Barry Koslow Parts Ways with DGS Delicatessen" - Washingtonian. Article says he'll part ways as of June 20.
DonRocks Posted June 3, 2014 Posted June 3, 2014 "Barry Koslow Parts Ways with DGS Delicatessen" - Washingtonian. Article says he'll part ways as of June 20. Remember Brian from Restaurant 3? He was assuming control of daily operations when I was there about a year ago. Yes, Barry's loss will hurt (how could it not?), but this was inevitable, and it won't be catastrophic by any means.
DaveO Posted June 11, 2014 Posted June 11, 2014 Well the pastrami here is still mighty excellent in the perspective of this eater who certainly experienced a huge share of Jewish deli in the NY region  The rye is classic.  Perfect crust, not way too crusty...Its a meat sandwich not an expression of bread.  I had  the pastrami with slaw.  Very classic.  In fact too much for me to finish.  It's not a classic deli.  It serves this food with tremendous variations and upgrades.  Still an excellent choice in Dupont Circle imho.
DaveO Posted June 30, 2014 Posted June 30, 2014 Recently DGS has been my go to for Sunday brunch with out of towners. Â Yesterday it did the trick with a couple from the Philly area. Â Â My friends were moving fast and early so we got there at 10:30 AM. Â That is opening time....and it wasn't crowded at all, as I suspected. Â I didn't get a serious read on my friends reactions to specific dishes other than that they liked the place. Â I had the DGS Pastrami Hash brunch dish....which was extremely tasty. Â I'd do that dish again. Â Its too bad we couldn't spend more time, and taste a greater variety of dishes. BUT...everybody got to spend time at the awesome Dupont Circle Farmers Market which we all enjoyed. The out of towners were impressed. Â All in all an excellent start to the day.
jca76 Posted August 11, 2014 Posted August 11, 2014 I've frequently enjoyed DGS for both brunch and dinner, but only recently realized that they also have an excellent deal if boozy brunches are your thing. Â This past Saturday, one of my best friends and I were planning for an overdue catch-up brunch, and DGS fit the bill: it's a place where I'd actually want to go for the food that happens to offer a well-priced bottomless deal. Â For $27, you get a choice of any appetizer or dessert and an entree plus drinks. Â There was no wait when we walked in a few minutes after noon, and we were seated at the sunny second floor two-person table back under the window. Â (I hope the lack of a crowd isn't a bad harbinger for the overall business health; DGS is a great local spot!) I always like their pickle assortment -- although no mushrooms this time, which was too bad -- and the Bendictberg was excellent. Â The eggs were well-poached, perfectly runny in the middle (overcooked eggs in a Benedict are disappointingly all too common!), and serving the smoked salmon on the side (rather than stacked with the latkes and eggs) allowed me to appreciate the quality of the components without their ending up as one hollandaise-soaked mass from the start. Â The chocolate babka bread pudding was thinner and less fluffy than I'd prefer my bread pudding -- I believe they've used challah in the past, which would be better, I think -- but it was still pretty tasty, especially with that delicious ice cream melting over it. The mimosas, while nothing special (unlike better cocktails off DGS's list), were perfectly palatable, strong enough to create a pleasant brunch buzz, replenished speedily by our attentive-but-not-rushing-us waiter, and of good enough quality that we were left without the late afternoon headaches that can result from some places' ubercheap bubbly. Â Given that bottomless brunches can easily top $50 around DC at places where the food seems more of an afterthought to the copious booze, DGS's brunch was a very happy alternative. 1
KeithA Posted August 13, 2014 Posted August 13, 2014 Stopped by for lunch today forgetting it was RW - but I managed to find an appetite for the 3 courses (it helps to be a chazzer). I got the brussel sprouts side as a app which were very good. Similar to alot of places roasted crispy sprouts with thin onion slices but significantly elevated by the addition of lightly roasted grapes - salty, crispy and sweet - great combo of flavors. Then for my sandwich entree I had the Andrea's Delight - corned beef, coleslaw, russian dressing (minus the swiss) - a classic deli sandwich. It was very good - but I think I missed the pastrami. The corned beef was very good, but that aggressive smoky pastrami is some of the best I've ever had (right up there with Langers and Katzs). For dessert, chocolate babka bread pudding with salted caramel ice cream - similarly rich, but not too much so and delish. Not really sure why it was called babka as it was basically baked bread pudding with chocolate chunks in it - but no need to quibble over the mislabeling (fyi - babka is typically a bread like cake swirled with chocolate, cinnamon, etc. so I was expecting a thick slice of babka missed with cream, etc. and baked, but just letting others no - no complaints). The ice cream wasn't too strong on the caramel and mildly sweet so that added good balance to the dish, but avoided being cloyingly sweet. My one complaint (and it is a deli, so customer have to have at least 1 complaint) is that they still bring your sandwich with a half-sour pickle spear. Half-sours are basically weak pickled in my book. Why oh why can't I get a real full sour pickle (I should remember to ask next time) That being said, their half-sour is much better than the salty, barely pickled cukes you find at most places. Now I just need to avoid taking a schluf after all the essen :-) 2
DaveO Posted August 13, 2014 Posted August 13, 2014 ... Now I just need to avoid taking a schluf after all the essen :-) The entire review was an enjoyable read...ah but all that essening ...it's so hard to avoid some nice schluffing.
DaveO Posted September 8, 2014 Posted September 8, 2014 An enormous brunch at DGS. Â Endlesses pluses. 1. Â Visit the Dupont Circle Farmers Market. Â My cousin, who had never been there was wowed. Â She'll be back with friends. Â I was fortunate to score some fresh vegetables. 2. Â A thoroughly enjoyable meal: 3. Â Chopped liver. Â Ooh la la. Â I was weaned off chopped liver years ago due to family concerns about cholesterol. Â What a treat. Â This is an excellent and classic presentation. Â BTW: Â The rye bread pieces are excellent; Â good rye taste-> great rye crust 4. Â The pickle plate. Â So many veggies, so delightfully pickled. Â An excellent choice 5. Â The matzoh brei. Â This is delightful. Â Well designed and tasty. Â I count at least 3 significantly different versions of matzoh brei over the years. Â The one I favored because I grew up on it, might well be a bialystoker version; Â its heavily heavily matzoh oriented with less egg and other elements. Â Its great for spreading jams and spreads. Â This is the diametrical opposite; Â light and fluffy. Lots of wonderful ways to prepare matzoh brei. 6. Â The pastrami hash. Â I really love this dish. Â What a terrific spicy rendition highlighting an excellent pastrami. Â Creative. Â There are many dramatic ways to highlight the flavors of pastrami besides piling it on a sandwich. 7. Bottomless drinks and coffee. 8, Â A banana split ice cream caramel dish with nuts. Â Possibly not a traditional brunch choice but scrumptious. 9. Â Fine service, prompt and responsive. 10. Â The two of us waddled out of there...full, delighted...and my cousin will add dgs to her rotation.
KeithA Posted September 9, 2014 Posted September 9, 2014 6.  The pastrami hash.  I really love this dish.  What a terrific spicy rendition highlighting an excellent pastrami.  Creative.  There are many dramatic ways to highlight the flavors of pastrami besides piling it on a sandwich.   I've been meaning to try this dish and am going back soon. What was creative about it?
DaveO Posted September 9, 2014 Posted September 9, 2014 I've been meaning to try this dish and am going back soon. What was creative about it? Good question. Â It tests my very amateurish cooking knowledge, descriptions, and capabilities. Â I've never made hash. Â The pastrami is shredded (is my best description) as opposed to minced. Â Its chewable. Â The texture and flavors are stronger and its quality flavorful pastrami imho. Â Potatoes are more bite sized and chewable than how I normally consider hash. Â While its a favorite of mine, my cousin probably had no thought whatsoever of ordering it. Â On the other hand once she tasted it she requested quite a bit more. Â She also really enjoyed it. The shredding aspect was a hint that treating pastrami in this manner opens the door to quite a few interesting renditions. Â (If shredding is the correct word) Give it a shot. Â Very tasty. 1
DrXmus Posted June 2, 2015 Posted June 2, 2015 Just saw the permits in the window of the storefront next to Brine in Mosaic which says DGS Deli will be coming soon. 1
cheezepowder Posted June 10, 2015 Posted June 10, 2015 Opening in the Mosaic District on June 15, 2015, via Washingtonian and others.
Bob Wells Posted June 16, 2015 Posted June 16, 2015 Just took a look at the menu. Two things stood out: 1. They changed the name of Schmutzy Fries to Reuben Fries for the Virginia rubes. 2. They spelled Smorgasbords as Smorgasboards. 1
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